I've never tried to be a celebrity chef, people call me that but I was that young boy that the media chose.

Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this party, they have to go to that party. But then you think "Who is doing the cooking?".

We're in a world that is run by accountants and I think that it's sad in many ways.

Eating is one of the most important aspects of living. I like indulging. I like to eat one food at a time, to savor each individual thing.

I think if you've been given something in life you have a moral duty to give things back.

Gastronomy is the French Foreign Legion. You don't need any qualifications. Just walk through the door and keep your head down. Be respectful - "Yes chef!" - and you'll be given a trade. One day you'll be in a position where you can put a roof over your children's heads, you can put food on their table, create security for them.

Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning.